Ingredients:
- 2 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
- 1 can (4 oz) diced green chilies, drained
- 1/2 cup chopped fresh cilantro
- 8 large flour tortillas
- 2 cans (10 oz each) green enchilada sauce
- 1 cup sour cream
- 1 cup salsa
- Sliced green onions and diced tomatoes for garnish
Instructions:
- Preheat the oven to 375°F (190°C) and grease a baking dish.
- In a large bowl, combine shredded chicken, 1 cup shredded cheese, diced green chilies, and chopped cilantro.
- Spoon the chicken mixture evenly onto each flour tortilla and roll them up, placing them seam-side down in the prepared baking dish.
- Pour the green enchilada sauce over the rolled tortillas, ensuring they are fully covered.
- Sprinkle the remaining shredded cheese over the top.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- While baking, mix sour cream and salsa in a bowl for the topping.
- Once out of the oven, drizzle the sour cream and salsa mixture over the enchiladas.
- Garnish with sliced green onions and diced tomatoes.
- Serve the Chicken & Cheese Enchiladas with Green Chilies hot.
Tips:
- Customize the filling by adding black beans, corn, or sautéed bell peppers.
- Use corn tortillas for a gluten-free alternative.
FAQs:
Q: Can I use rotisserie chicken for this recipe?
A: Yes, shredded rotisserie chicken works well and adds a flavorful touch.
Q: Is the green enchilada sauce spicy?
A: The spice level can vary. Choose a mild or medium sauce based on your preference.
Q: Can I make these enchiladas ahead of time?
A: Absolutely! Prepare the enchiladas, cover, and refrigerate. Bake when ready to serve.
Conclusion:
In conclusion, our Chicken & Cheese Enchiladas with Green Chilies offer a flavorful Tex-Mex fiesta for your dinner table. Enjoy the combination of tender chicken, melted cheese, and zesty green chilies wrapped in warm tortillas for a satisfying and delicious meal.